Why a brewery needs dehumidification

Brewing processes (boiling, cooling, washing, fermentation, and barrel aging) and frequent washdowns generate significant moisture; uncontrolled humidity leads to condensation on tanks/pipes, label failures, corrosion, mold, microbial risk, and slower production.

Condensation on chilled vessels causes insulating frost, which hurts refrigeration efficiency and increases defrost cycles. Dehumidification lowers these latent loads and reduces energy waste.

 

Which dehumidifier type to use

Fermentation, cellar, cold rooms, cold liquor tanks

Desiccant dehumidifiers or a hybrid (pre-cooling + desiccant) are usually best where temperatures approach 0°C or below, because desiccants can achieve low dew points and don’t ice up on coils. Use desiccant where condensation/frost is the main problem.

 

Brew house

The air is warm and humid. Industrial refrigerant dehumidifiers are efficient here for bulk moisture removal and are often smaller/cost-effective. Consider local exhaust coupled with dehumidification.

 

Packaging, canning, bottling lines & labeling

Tight RH control (often 40–50% RH) is important to prevent label lift, glue failure, and fogging. Either refrigerant or desiccant can work depending on the room temperature — target dew-point/RH at packaging equipment.

 

Barrel rooms, aging, cellars

Depend on product style: many aging rooms control RH to protect barrels (not too dry). But where mould or corrosion risk exists, dehumidification or local extraction is used. Monitor and control carefully.

 

Recommended setpoints

Packaging/canning/labeling: 40–50% RH.

Cold rooms/cellars where condensation occurs: control dew point so surfaces stay above air dew point — practically aim for dew point < surface temperature; vendors often recommend RH <50% at ~0–4°C.

Brew house (hot side): allow higher RH but control local condensation and fog at optical sensors (typically 50–65%).

 

Placement & system architecture

Point-source control: place industrial dehumidifiers at known trouble spots — fermentation rooms, cold liquor tanks, and vessel galleries.

Central + ducted design: for larger plants, use a central dehumidification plant (desiccant or hybrid) ducted to cold rooms and packaging halls. Heat recovery from boilers or compressors can regenerate desiccant wheels to cut energy costs.

Ventilation coordination: integrate dehumidification with exhaust/ventilation so drying air is balanced and re-entrainment of moist purge air is avoided.

 

Controls & instrumentation

Dew-point sensors at tank surfaces and RH sensors at packaging/labeling lines. Use dew-point control in cold rooms.

BMS integration, door-open inputs, and VFD fans for demand control (boost mode during heavy operations/washdowns).

 

Sanitation, drains & hygiene

Use stainless or food-grade housings near product zones; design for washdown or locate units outside washdown areas with ducting. Insulate and heat-trace condensate drains to prevent freezing. Regularly clean filters/rotors to prevent biofilm.

 

Maintenance & monitoring

Weekly visual checks (drains, filters, sensor readings), monthly filter/service, annual rotor/coil inspection, and sensor calibration. Keep humidity logs for QA/HACCP.

 

Sizing approach

Estimate moisture sources: kettle vapour, wort cooling, fermentation CO₂ scrubbers, washdowns, people, infiltration.

Compute total latent load (kg/h) and add safety margin (25–30%).

Select unit(s) rated in kg/h (or L/day) at the actual inlet temp & RH — inspect vendor performance curves at those conditions. For cold rooms, use desiccant performance curves.